Toffee

Toffee

Ingredients

* 1 cup sugar
* 1 cup butter or margarine
* 1/4 cup water
* 1/2 cup semisweet chocolate chips {I always use more!}
* 1/2 cup finely chopped almonds

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.
When you're getting close to 290 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 290 degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so have your pan and everything else ready to go.

Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with almonds.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!